Description
Southwest chicken salad delivers bold flavors dancing across fresh greens with zesty southwestern spices. Crisp vegetables and tender grilled chicken create a perfect meal that satisfies your craving for something light yet deeply flavorful.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts
- 1/2 cup black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
Vegetables and Greens:
- 6 cups mixed greens (romaine, spinach, or arugula)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or grilled)
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1 clove garlic, minced
Spices, Seasonings, and Dressing:
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Tortilla strips (for garnish, optional)
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Craft a robust spice blend by combining chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small mixing container.
- Thoroughly coat chicken breasts with the prepared spice mixture, ensuring even coverage on both surfaces.
- Preheat a skillet or grill pan with olive oil over medium heat, creating a sizzling cooking surface.
- Place seasoned chicken into the hot pan, cooking for approximately 5-6 minutes on each side until the internal temperature reaches a safe level and juices appear transparent.
- Transfer cooked chicken to a resting board and allow it to sit for 5 minutes, which helps retain moisture and distribute internal heat.
- Prepare the zesty dressing by whisking Greek yogurt, fresh lime juice, olive oil, honey, additional spices, minced garlic, salt, and pepper in a mixing bowl until smooth and well-integrated.
- Select a large serving platter or individual plates and create a vibrant bed of mixed greens as the salad foundation.
- Layer the salad with colorful components: sliced chicken, cherry tomatoes, black beans, sweet corn kernels, creamy avocado slices, shredded cheese, and thinly sliced red onion.
- Generously drizzle the prepared Southwest dressing over the assembled salad.
- Optional: Enhance texture by scattering crispy tortilla strips on top as a final garnish.
- Serve immediately to preserve freshness and enjoy the bold, southwestern-inspired flavors.
Notes
- Swap Greek yogurt with dairy-free alternatives like coconut yogurt for a vegan-friendly version that maintains creamy texture.
- Customize heat levels by adjusting cayenne pepper or using mild chilies for sensitive palates.
- Meal prep chicken in advance by batch cooking and storing in refrigerator for quick weeknight assembly.
- Replace tortilla strips with roasted pumpkin seeds for added crunch and nutritional boost without gluten.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 27 g
- Cholesterol: 75 mg